Recently, my brother and I went to Manila to conduct prelimanary arrangements for my upcoming kidney transplant. Fortunately, we are already on the work up process. Work up includes series of laboratory tests, among others, that will tell the doctors if we are eligible for the said operation, if we are a match, and if there are still things that need to be considered and/or done before the life-changing operation.

But I am not going to talk about my #roadtokt yet.

I just want to share with you all the restaurant that I hve added in my one-of-my-most-recommemded-food-place. This is the Adobo Connection.

Adobo Connection

If you have known a Filipino even once in your life, you had probably been offered by this dish-adobo. Adobo is a dish stewed in vinegar, soy sauce, garlic, and other spices. You can make an adobong manok (chicken), baboy (pork), or isda (fish). What you see in the picture is an adobong manok, with chicharon and pansit as the side dish. I partnered the whole dish with taho, a Filipino snack primarily composed of tofu (I hope I am right).

Adobo is one of my favorites. As such, I posted this one here. I can even make one on my own.

1. Wash the chicken. Slice it into desired size and number.
2. In a bowl, mix vinegar, soy sauce, garlic, and whole pepper. Add small amount of water.
3. Add the chicken to the ingredients in the bowl.
4. Marinate the chicken. How long? I don't know, as long as you can wait. Just so the flavor will get into the chicken meat.
5. Heat the wok.
6. Put the chicken in the wok. Not the liquid, just the chicken.
7. Add the liquid to the chicken once the juice from the meat is about to disappear or evaporate.
8. Simmer

Hahahaha that is how I cook my adobo.

Going back yo the Adobo Connections, I found this wonderful art on their wall. These are some of the notable public figures in our country.

Everyone, especially Filipinos, how many of them do you recognize? Leave your answers in the comments section.